Servings: 4

4-5 chicken thighs, bone in skin on 4 to 5 chicken thighs, bone in skin on
4 T Olive oil 4 T Olive oil
1 ½ T red wine vinegar 1 ½ T red wine vinegar
3 cloves garlic, minced 3 cloves garlic, minced
1 T Thyme 1 T Thyme
1 T Sage 1 T Sage
1 T Rosemary 1 T Rosemary
black pepper black pepper
1 large sweet potato, cubed (or butternut squash) 1 large sweet potato, cubed (or butternut squash)
1 lb brussel sprouts, halved 1 lb brussel sprouts, halved
2 Fuji apples, sliced 2 Fuji apples, sliced
2 shallots, sliced 2 shallots, sliced
4 slices bacon, chopped 4 slices bacon, chopped

Oven 450°
Combine 2 T olive oil, vinegar, garlic and herbs into Ziploc bag, add chicken and marinate while chopping veggies.
Toss veggies in remaining olive oil with salt and pepper, spread in thin layer on rimmed baking sheet, place chicken on top and sprinkle with bacon.
Bake for 30 min until chicken is cooked through, broil for few minutes at end of crisper skin is desired.